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Print this Recipe    Crinkle Cups

Crinkle Cups

Melt separately 6 oz semisweet chocolate and 6 oz butterscotch
pieces, in the top of a double boiler over hot water. Place 10 to
12 paper baking cups (3 to 4 inches in diameter) in muffin pan
sections.

With a spatula or pastry brush, line half the cups with melted
chocolate and the other half with butterscotch. Put muffin pan in
refrigerator until ready to use.

Peel off paper cups and fill crinkle cups with your favorite ice
cream and top with chopped nuts of your choice.

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